Moroccan Lemon Chicken Tagine - Ultimate North African Stew

chicken

🥗Healthier: turkey

💰Cheaper: chicken thighs

Turkey is leaner, while chicken thighs are more affordable.

saffron

🥗Healthier: turmeric

💰Cheaper: paprika

Turmeric adds color and flavor at a lower cost.

green olives

🥗Healthier: capers

💰Cheaper: black olives

Capers provide a similar briny flavor.

chicken broth

🥗Healthier: vegetable broth

💰Cheaper: water with seasoning

Vegetable broth is lower in calories.

Start by preparing 900 grams of boneless skinless chicken thighs, removing cartilage and cleaning with a wet paper towel.

Heat a large pan with a generous amount of olive oil and season the chicken with salt, frying on high until browned all over.

Slice 200 grams of onions in half and then thinly slice them.

Crush or mince 35 grams of garlic cloves and add to the onions.

Add more olive oil to the pan and then add the onions and garlic, salting them to prevent burning and to release juices.

Cook the onions on low heat, stirring occasionally until fully soft.

Bloom a good pinch of saffron in boiling water for 10 minutes.

Add spices: 1/2 tsp sweet paprika, 1/4 tsp turmeric, 1 1/4 tsp ground cumin, 1/8 tsp ground cinnamon, and 1 tsp ground ginger, along with 4-6 bay leaves.

Prepare 80 grams of preserved lemons or fresh lemons by slicing the skin into thin strips after removing the center.

Add the chicken thighs back to the pan along with 700 ml of chicken stock, saffron, spices, lemons, and pitted green olives.

Mix everything well and simmer gently on medium heat for about 20 minutes.

Prepare couscous by heating 25 grams of olive oil in a saucepan, adding 100 grams of finely chopped onion and 1 to 2 minced garlic cloves, cooking until soft.

Add 80 grams of drained tinned chickpeas, 1 1/2 tsp ground ginger, a pinch of cinnamon, 1/2 tsp ground cumin, 30 grams chopped almonds, 30 grams chopped dried apricots, and 150 ml of chicken stock, bringing it to a boil.

Add 100 grams of couscous, remove from heat, cover with a lid, and set a timer for 6 minutes.

Finely chop 12 grams of cilantro leaves and add most to the chicken, reserving some for the couscous.

Add 12 grams of sugar to the chicken tagine to balance flavors, and taste to adjust seasoning.

Serve the chicken tagine over couscous, garnished with fresh lemon zest and black pepper if desired.

Cooking Techniques

Equipment Needed

Spice Level: